Recipe: Vegetable soup with ricotta dumplings – SZ Magazin

The ricotta cream cheese was probably already known in ancient Rome. It is still made today from the selakta that remains from the production of other cheeses. The word ricotta loosely translated means “cooked again,” as the selakto is reheated to 85 degrees during its production. There is a huge variety of ricotta cheese. What all the varieties have in common is that they disintegrate very easily, are creamy and have a slightly sour note. ‘

For 4 people


  • 1.2 kg of mature vitotomats
  • 1 askaloto
  • 2 cloves garlic
  • 1 stick of celery
  • 100 grams of fennel
  • 1 laurel leaf
  • 2 stalks of flavor
  • 5 black peppercorns
  • olive oil
  • Salo


  • 150 g cut beans
  • 150 grams of waxy beans
  • 150 grams of green beans
  • 1/2 pickle
  • 1 small Set of young red thistles
  • 1 fresh corn on the cob
  • 2 stalks of flavor


  • 30 grams of butter
  • 1 egg
  • 1 egg yolk
  • 200 grams of ricotta
  • 25 grams of flour
  • Salo
  • Black pepper from the mill
  • nutmeg

Whiten 600 g tomatoes, peel the skin, quarter and seed. Use the skin and seeds for the broth, keep the tomato fillets covered. Peel the shallots, cut into slices. Halve the garlic cloves. Wash the celery and fennel, cut into large pieces. Wash and halve the remaining tomatoes. In a large saucepan, sauté the vegetables with the bay leaves, flavor, pepper, tomato peels and kernels in a little olive oil, add a pinch of salt and fill with 1.5 liters of water. Bring broth to a boil, simmer slowly for 30 minutes. Pass through a fine sieve. Clean the beans, cut into bite-sized pieces, set aside separately. Wash and peel the cooked cucumber and try a piece of both ends – it should not taste bitter. Clean and wash the beds and cut the stems into pieces about 3 cm long and the leaves into strips about 2 cm wide. Peel the corn, remove the ropes and cut the stems of the stem with a sharp knife. For the buns, cream the butter with a hand mixer. Gradually add the egg and yolk. Add ricotta and add flour. Season to taste with salt, pepper and nutmeg. Bring salted water to a boil in a saucepan. Take out a test dumpling with two teaspoons and place in the boiling water. Reduce the heat so that the dumpling boils for 10 minutes. Remove, taste, pick if necessary. Take out the remaining pasta and let it boil. Remove, drain on kitchen towel. Bring the vegetables to a boil, add the beans, corn and flavor. After 3 minutes add remaining beans and pickle. When the vegetables are al dente in the broth, add the card stock. Then add the card stock and tomato fillets and let it all boil briefly, season with salt and pepper. Heat the ricotta dumplings in the hot broth. Serve the finished soup in a bowl and garnish with delicious leaves. Pour in olive oil and serve.

Preparation time: about 1.5 – 2 hours

Christian Jürgens cooks at the Überfahrt restaurant in Rottach-Egern am Tegernsee and writes for our cooking quartet with Maria Luisa Scolas-tra, Elisabeth Grabmer and Tohru Nakamura.


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